Spirited Seafood Linuine

By zeenieme

Ingredients

• 1 can (28 ounce) crushed tomatoes
• 1/2 cup dry white wine or clam juice
• 1/2 cup chopped parsley
• 2 tablespoon olive oil
• 3 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon freshly ground pepper
• 1/2 pound halibut or scrod, cut into chunks
• 6 ounces shrimp, peeled and deveined
• 6 ounces scallops, halved
• 1/2 cup halved pitted ripe olives
• 12 ounces linquine, cooked
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

In large saucepan, combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil and pepper. Bring to a boil over medium heat. Reduce heat to low: simmer uncovered 20 minutes, stirring occasionally. Add fish; cook 5 minutes. Add shrimp and scallops; cook 2 to 3 minutes more, until shrimp turn pink and scallops are opaque. Stir in olives.

To serve, in large bowl toss linguine with 1 1/2 cups sauce and 2 tablespoons Parmesan. Pour remaining sauce on top and sprinkle withe remaining cheese.